With Shavuot on the horizon, you may fancy something savoury. I’ve elevated this normally simple supper with a touch of luxury from the Truffle Hunter Minced Black Truffles and a blend of three cheeses. Serve with crusty bread and a simply dressed green salad and pair it with an unoaked Chardonnay or a Pinot Noir.


METHOD

• Boil the macaroni in plenty of salted water until al dente or two minutes less than stated on the package. Drain and rinse with cold water to stop it sticking.

• Tip the milk and bay leaves into a pan and bring to a simmer to infuse and then remove from the heat.

• Melt the butter in a large non-stick saucepan, then stir in the flour to make a thick paste, continuing to stir for 3 -4 mins.

• Remove the bay leaves from the milk and then gradually pour it into the flour and butter mix, continuously stirring to keep the sauce smooth. I like to start with a wooden spoon and then move onto a balloon whisk.

• Add the mustard, thyme and truffle paste and a good grind of black pepper.

• Stir in the cheddar until melted and then take the pan off the heat, stir in the macaroni and then the cubed mozzarella.

• Scrape the mixture into a large ovenproof dish and then top with the breadcrumbs and parmesan.

• Place in a preheated oven at 200°C gas mark 6 for 30 minutes until golden and bubbling.

• Remove from the oven and drizzle with a little of the truffle oil from the jar for added zing.

• If you are lucky enough to find some dried porcini mushrooms, blitz 80g of them into a powder and add to the sauce to enhance the flavour even further.
  
  louismann / thebutchersdaughter